Espresso Coffee Cake

A twin colored tasteful cake that will fascinate all family for breakfast or coffee breaks.

The Ingredients

Ingredients

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
A pinch of salt
1 ½ sticks of butter (160gr.)
1 cup sugar
2 eggs (at room temperature)
20 grams vanilla sugar
1 cup fresh milk (warm)
2 tablespoons Espresso coffee powder, dissolved in 2 tablespoons of hot water

Instructions

1. In a bowl, sift the flour and mix with baking powder, baking soda and salt.

2. In a mixer’s bowl beat butter and sugar, until creamy.
Add the eggs, one at a time, vanilla and continue beating for five minutes.

3. Stop beating and alternately add flour and milk and stir gently with a spatula to combine all ingredients.
Divide the mixture into two equal parts.  Add the dissolved coffee to one part and mix well.

4. Grease and flour an oblong cake tin or cover with waxed paper.

5. Add alternating spoonfuls of both parts into tin.
Bake cake in preheated oven at 180º C/350º F for about 45 to 50 minutes. (To be sure if it ready, check with a skewer or a tooth pick).

6. When baked, remove from oven, let stand for a while and shortly after transfer to a wire base.

7. Cut when cool.
Make a cup of coffee and enjoy!